With tons of fresh sliced strawberries and a flaky pie crust, this Fresh Strawberry Pie is the sweet chilled treat of your dreams!
Easy Icebox Strawberry Pie
I think pie is kind of underrated these days. I mean, it just doesn’t get the love and fandom that cakes or cookies do, and although no one loves cake more than I do (no one), pie truly has my heart.
And my stomach.
This recipe shows the cooler side of the pie genre. Literally! It’s an icebox pie, meaning that instead of baking the filled pie, it goes into the fridge to set. So easy, and perfect for the dog days of summer, you know?
Filled with fresh sliced strawberries and blushing gelatin filling, it’s refreshing, pretty, and absolutely scrumptious.
Making this fresh strawberry pie is simple, especially if you use a pre-made crust. You can also make your own homemade pie crust according to your favorite recipe.
- Pie Crust: Have ready one 9-inch pie crust, store-bought or homemade. No need for a top crust.
- Water: To make the shimmery gelatin filling, you’ll need 1 cup of water.
- Cornstarch: You’ll need two tablespoons of cornstarch, or you can substitute arrowroot powder.
- Sugar: Use one cup of granulated sugar. Raw sugar also works well in this recipe.
- Strawberry Gelatin: A 3-ounce packet of strawberry gelatin is the secret to this easy pie!
- Strawberries: Thinly slice one pint of fresh strawberries.
- Whipped Cream: This is optional for serving. You can make it fresh or buy it premade, whatever you prefer!
Can I use frozen strawberries?
- Although this is a chilled dessert, I don’t recommend using frozen strawberries. The reason is that frozen strawberries tend to release a lot of water and juice as they thaw, which could make your pie watery. 😬
How to Make Fresh Strawberry Pie
This is truly such a simple and elegant dessert, you’ll want to make it year round! I love the way it comes together with ease, and yet creates such a gorgeous presentation. Win win!
- Prepare the Crust. Prebake your pie crust according to the package directions, or follow your favorite homemade recipe.
- Make the Gelatin Filling. In a saucepan, gently whisk together the water, cornstarch (or arrowroot powder), and sugar until it’s all dissolved. Bring the mixture to a boil. Stirring constantly, allow the mixture to boil for one minute, and then remove from the heat.
- Stir in the strawberry gelatin powder, mixing well to dissolve, and allow the filling to cool for 10 – 15 minutes.
- Assemble and Chill. Thinly slice the strawberries and arange in the bottom of the prepared pie crust. Gently pour the strawberry gelatin mixture over the strawberries. Carefully place the filled pie in the refrigerator, and chill for at least 4 hours, or until the middle is set.
- Enjoy! Serve your pie with a big dollop of whipped cream, or garnish with piped whipped cream for a fancier presentation.
Tips for Success
Making this pie a success couldn’t be easier, especially when you’ve got these helpful tips and tricks up your sleeve.
- No-Bake-Crust: That’s right, even the crust can be no bake in this tasty dessert recipe! Just use (or make) a graham cracker crust, vanilla wafer crust, or cracker crust.
- Make It Your Own: Want to use a different type of gelatin? Go for it! This would also be lovely with raspberry or cherry gelatin, or any flavor you prefer.
- Use the Right Size Pie Dish: Keep in mind that this recipe makes one 9-inch pie, so avoid using a deep-dish pie plate or 10-inch crust. Those would be too large for the amount of filling that we’re using in this recipe.
How to Store Leftovers
- Leftovers should be stored in the refrigerator, covered tightly with plastic wrap.
- The pie will keep refrigerated for 3 days.
Can I Freeze Strawberry Pie?
- It’s best not to freeze this pie, because it may become mushy and watery when thawed.
Can Strawberry Pie Be Made in Advance?
- Yes, this is a great make-ahead dessert! You can make the entire pie two or three days in advance, cover it well with plastic wrap, and refrigerate until ready to serve.
Fresh Strawberry Pie
- Prebake pie crust according to the package directions, or follow your favorite homemade recipe.
- In a saucepan, gently whisk together the water, cornstarch (or arrowroot powder), and sugar until the ingredients are dissolved. Bring to a boil and cook, stirring constantly, for one minute, or until the mixture thickens.
- Remove the sugar mixture from the heat and stir in the strawberry gelatin powder. Let cool for roughly 10 to 15 minutes.
- Thinly slice the strawberries and arange in the bottom of the prepared pie crust. Gently pour the strawberry gelatin mixture over the strawberries.
- Carefully place the filled pie in the refrigerator, and chill for at least 4 hours, or until the middle is set.
- Serve your pie with a big dollop of whipped cream, or garnish with piped whipped cream for a fancier presentation.